Here's the results of cooking Country Ribs on the SRG this past weekend. Also placed 2 Sweet Potatoes in the basket, above the Ribs (see photos).
TMB, I followed your procedure, except that I added the rub prior to cooking and used aluminum foil under basket to catch most drippings. Placed hickory chips into smoker, set temp to HIGH, Closed Lid and heated SRG for 15 min to start the smoking process. Set SRG temp to LOW, placed basket, with Country Ribs into the SRG, inserted a thermometer into meat, Closed Lid and cooked for 85 minutes. Opened lid, rubbed the Ribs with BBQ Sauce, set temp to HIGH, closed Lid and cooked for another 15 minutes to Glaze to BBQ Sauce. Removed the Ribs with temp reading 170 F, let sit for 15 minutes, Cut and Served. Note: Removed the Sweet potatoes after 60 minutes. Cooking time for the Country Ribs was: LOW setting for 1 hr and 25 min and HIGH setting for 15 min. Total time = 1 hr and 40 min. I stirred the hickory chips after 1 hour and they were still smoking when I removed the Ribs.
Results: Delicious!! I am not a fan of Country Ribs, but these turned out absolutely perfect; Very moist, tender and flavorful.